Lemon Shrimp Cakes

These Lemon Shrimp Cakes are a fresh and zesty seafood delight, combining tender shrimp, aromatic garlic, and bright citrus for a light yet satisfying dish. Whether served as an elegant appetizer, a casual main course, or part of a summer seafood spread, these golden, pan-fried cakes bring brightness and bold flavor to your table with minimal effort.

Why You’ll Love This Recipe

Lemon Shrimp Cakes are quick to prepare, full of vibrant flavor, and made with wholesome, fresh ingredients. The combination of shrimp, parsley, garlic, and Dijon mustard gives these cakes depth and a touch of heat, while lemon juice adds a crisp, clean finish. Lightly fried for a crispy crust and tender interior, these cakes are versatile and pair beautifully with a variety of sauces and sides.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb (450g) shrimp, peeled and deveined

• 1/2 cup breadcrumbs (Panko or regular)

• 1/4 cup fresh parsley, chopped

• 2 cloves garlic, minced

• 1 large egg

• 1/4 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 teaspoon lemon juice

• 1/4 teaspoon cayenne pepper (optional)

• Salt and pepper, to taste

• 2 tablespoons olive oil (for frying)

• Fresh lemon wedges and extra parsley for garnish

Directions

1. Prepare the shrimp:
   Finely chop the shrimp with a knife or pulse briefly in a food processor until coarsely ground. Avoid over-processing to maintain some texture.

2. Mix the ingredients:
   In a large bowl, combine chopped shrimp, breadcrumbs, parsley, garlic, egg, mayonnaise, Dijon mustard, lemon juice, cayenne pepper (if using), salt, and pepper. Mix until the ingredients form a cohesive mixture.

3. Shape the cakes:
   Form the mixture into 8 patties about 2 inches wide and 1/2 inch thick. Let them rest for a few minutes while you heat the skillet.

4. Cook the shrimp cakes:
   Heat olive oil in a skillet over medium heat. Fry the cakes in batches, 3–4 minutes per side, until golden brown and cooked through.

5. Drain and serve:
   Transfer the cooked cakes to a plate lined with paper towels to absorb excess oil. Serve hot, garnished with lemon wedges and parsley.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 8 minutes

• Total Time: 23 minutes

• Servings: 4

Variations

• Spicy Kick: Add finely chopped jalapeño or increase the cayenne for extra heat.

• Herb Swap: Substitute parsley with cilantro or basil for a different flavor profile.

• Breaded Exterior: Dredge the patties in extra breadcrumbs before frying for a crunchier finish.

• Gluten-Free: Use gluten-free breadcrumbs for a gluten-free version.

• Baked Option: Bake in a 400°F (200°C) oven for 12–15 minutes, flipping halfway through.

Storage/Reheating

Store leftover shrimp cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through and crispy, or in a 350°F (175°C) oven for 10 minutes. Avoid microwaving to preserve texture.

FAQs

Can I use frozen shrimp?

Yes, thaw completely and pat dry before chopping to avoid excess moisture.

Can I bake these instead of frying?

Yes, bake at 400°F (200°C) for 12–15 minutes, flipping halfway through for even browning.

What sauces go well with shrimp cakes?

Tartar sauce, lemon garlic aioli, or a yogurt-based herb dip all pair nicely.

Can I make the mixture ahead of time?

Yes, the mixture can be made and refrigerated up to one day in advance before shaping and cooking.

Lemon Shrimp Cakes

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4-servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Lemon Shrimp Cakes are a zesty, flavorful twist on classic seafood patties. Made with fresh shrimp, garlic, lemon, and herbs, they’re pan-fried to golden perfection and bursting with coastal freshness. Ideal as an appetizer, light main dish, or elegant addition to your seafood spread.

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Ingredients

• 1 lb (450g) shrimp, peeled and deveined

• 1/2 cup breadcrumbs (Panko or regular)

• 1/4 cup fresh parsley, chopped

• 2 cloves garlic, minced

• 1 large egg

• 1/4 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 teaspoon lemon juice

• 1/4 teaspoon cayenne pepper (optional)

• Salt and pepper, to taste

• 2 tablespoons olive oil (for frying)

• Fresh lemon wedges and extra parsley for garnish

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Instructions

• Prepare the Shrimp: Finely chop the shrimp or pulse in a food processor until coarsely ground, keeping some texture.

• Mix Ingredients: In a bowl, combine shrimp, breadcrumbs, parsley, garlic, egg, mayo, mustard, lemon juice, cayenne (if using), salt, and pepper. Mix until cohesive.

• Shape the Cakes: Form the mixture into 8 patties, about 2 inches wide. Let rest briefly.

• Fry the Cakes: Heat olive oil in a skillet over medium heat. Fry shrimp cakes for 3–4 minutes per side until golden and cooked through.

• Serve: Drain on paper towels. Garnish with lemon wedges and parsley. Serve hot

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Notes

• For chunkier texture, chop shrimp by hand.

• Pairs well with tartar sauce, garlic aioli, or a crisp salad.

• Store leftovers in the fridge up to 2 days and reheat in skillet for crispness.